Chicken Piccata
A classic Italian-American dish featuring tender chicken breasts sautéed with a zesty lemon and caper sauce.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (around 6 ounces each)
- to taste Salt and pepper
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 cup chicken broth (make sure it’s halal)
- 1/4 cup capers, rinsed and drained
- to taste Fresh parsley, chopped for garnish
Instructions
Preparation
- Start by placing each chicken breast between two pieces of parchment paper. Use a meat mallet to pound the chicken to about 1/2-inch thickness. Season both sides with salt and pepper.
Dredging
- Pour the flour onto a plate. Coat each chicken breast in flour, shaking off the excess.
Cooking
- In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until hot. Add the chicken breasts in batches, cooking for 3-4 minutes on each side until golden and cooked through. Remove the chicken to a plate and keep warm.
Making the Sauce
- In the same skillet, add the lemon juice and chicken broth, scraping up any browned bits from the pan. Stir in the capers and bring to a simmer. Reduce the liquid slightly, then add the remaining butter, swirling until melted and combined.
Serving
- Return the chicken to the skillet, coating with the sauce for a minute. Plate the chicken, spoon the sauce over the top, and garnish with fresh parsley.
Notes
Leftover Chicken Piccata can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to 2 months. Reheat in a skillet over low heat with a splash of chicken broth to maintain moisture.